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Methioo ( Mango And Fenugreek Pickle In Oil )

Ingredients
  Raw mango 2 Kilogram
  Coarse salt 1⁄2 Kilogram
  Mustard seeds 100 Gram
  Kashmiri chili powder 100 Gram
  Fenugreek 250 Gram
  Turmeric powder 50 Gram
  Cumin 50 Gram
  Asafoetida 5 Gram
  Sesame oil 2 Kilogram
Directions

1. Take a large thali and mix all the salt and masalas and spread a layer of this mixture at the bottom of a large pickle jar. Then spread a thick layer of mango pieces and cover with a layer of the salt mixture. Do this till all the mango pieces are used up.
2. For three days turn the pickle up and down. On the third day heat two kgs. of sesame oil. Cool and empty into the pickle jar till the mango pieces are totally submerged. The oil should form a thick layer over the mango pieces.
3. Check on the pickle twice a month. It should be ready for consumption within three months.

Recipe Summary

Cuisine: 
Asian
Servings: 
50

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 419 Calories from Fat 368

% Daily Value*

Total Fat 42 g64.1%

Saturated Fat 5.9 g29.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3324.4 mg138.5%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.2 g13%

Sugars 6.3 g

Protein 2 g4.7%

Vitamin A 18.3% Vitamin C 21.5%

Calcium 4% Iron 18.3%

*Based on a 2000 Calorie diet

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Methioo ( Mango And Fenugreek Pickle In Oil ) Recipe